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Coconut Oil Popcorn

Learn how to make popcorn health with this recipe for organic coconut oil popcorn!

We are absolute popcorn lovers in our home. When we are craving a snack (or a Friday movie night at home), its off to the kitchen to make a batch of our homemade popcorn. It’s such an easy to make snack and very healthy for both adults and children.

My husband and I have finally perfected our coconut oil popcorn recipe and wanted to share with our readers. After it’s all popped you’ll have a non-greasy, fluffy bowl of coconut goodness! As you can see in the photos the popcorn keeps its white look.

If you’re looking for that theater style look, just add 1/2 tablespoon of red palm oil (sustainable sourced) to the recipe and you’ll get that orange tint to the popcorn, not to mention a good amount of vitamin E!

Coconut Oil Popcorn

Heat a large, heavy bottom pot over medium heat. Be careful not to go over medium heat, or you may experience a very unpleasant chewy texture where the kernels were heated too fast and did not completely pop.

Add the coconut oil and let it completely melt. Once the oil is completely melted put a few kernels into the pan and wait for them to pop. This helps determine when the oil is heated enough to popping.

Once the test kernels have popped, place the rest of the popcorn seeds into the pan and cover.

After the kernels begin popping, begin to shake every 10 seconds or so until you hear the popping slow down. When the popping slows down to a pop every 2-3 seconds remove the pan from heat and continuously shake for another 10-20 seconds. This helps the popcorn at the bottom from burning.

After the 10-20 seconds, or you feel the popping is finished pour into a bowl, salt to taste and enjoy.

Heat a large, heavy bottom pot over medium heat. Be careful not to go over medium heat, or you may experience a very unpleasant chewy texture where the kernels were heated too fast and did not completely pop.

Add the coconut oil and let it completely melt. Once the oil is completely melted put a few kernels into the pan and wait for them to pop. This helps determine when the oil is heated enough to popping.

Once the test kernels have popped, place the rest of the popcorn seeds into the pan and cover.

After the kernels begin popping, begin to shake every 10 seconds or so until you hear the popping slow down. When the popping slows down to a pop every 2-3 seconds remove the pan from heat and continuously shake for another 10-20 seconds. This helps the popcorn at the bottom from burning.

After the 10-20 seconds, or you feel the popping is finished pour into a bowl, salt to taste and enjoy.

This is a great recipe for making popcorn. I followed it exactly and my popcorn is done perfect. Thank you. I gave up making popcorn because it always turned out half cooked and hard but this is fluffy and I must go eat it before it disappears, Thanks, Linda

I love coconut oil popped corn but I go a step further. I heat my coconut oil and then the test piece pops I put in the rest and wait 30 seconds, I sprinkle a heaping tablespoon of sugar and let it pop. Its the BEST ever.

Once you find that sweet spot of how much heat to apply, shaking the kernels isn’t necessary. I have always been obsessed with popcorn. As a kid I would go through multiple bags every time we got a new microwave just to find the sweet spot of how much time it took to pop the most kernels without burning. Since I switched to coconut stove top popcorn a number of years ago, I found the sweet spot with a great pot that results in 98.7635% (or pretty close 😉 of kernels popped.

Just FYI… you don’t need to buy expensive popcorn because none of it is GMO.
At the Seeds of Doubt conference recently, Jeffery Smith, executive director of the Institute for Responsible Technology and GMO expert, assured us that even though almost 90% of the corn grown and eaten in this country is GMO corn, popcorn comes from a different seed and has not been genetically modified. So, while you should assume that your Doritos brand corn chips and those sweet corn cobs on sale at the grocery store are Genetically Modified even though they are not labeled as such, you’ll
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never have to worry about your popcorn being GMO. Makes you feel a little bit better about ordering that large tub at the movie theater!http://www.mnn.com/food/healthy-eating/blogs/non-gmo-popcorn

Please do not use palm oil!!! In your popcorn recipe, you suggest adding palm oil to see more color in the popcorn. Palm oil is sourced from the forests which serve as the habitat for orangutans and other threatened animals. The demand for palm oil and other products is causing the destruction of critical habitat for these animals. Please BOYCOTT PALM OIL.

Hi Sarah, Thanks for sharing your thoughts. I completely agree that you should know your source of food. We only use sustainably sourced palm products. Wilderness Family Naturals and Nutiva source their palm products from sustainable farms.

I make this all the time, but using a Hot Air Popper. I melt the Coconut Oil separately and drizzle over the Popcorn once it is done. This also allows the salt, if used, to cling onto the kernels. Love it, and find it as good as Buttered.

And the best way to do the nutritional yeast (horrible name; great flavor) is to put the popcorn in a cloth produce bag and add a tablespoon or so of the NY and shake. The best! (I do the 1/2C popcorn to a tablespoon or more of coconut oil in Whirley Pop. Just love it.)